Professional - Firedancer, Illinois - 9/4 thru 9/7 2019

The Roasting Module gives you an understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark and with different roast profiles. In addition, this module covers roast defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

The Roasting curriculum covers the following subjects:

Terminology – coffee roasting and roasting equipment

The roasting process– physical changes in coffee beans, the chemistry of coffee roasting, sensorial changes, roast profile, roast log

Green coffee– anatomy of the cherry, physical properties of green beans, health factors, and coffee

Safety and maintenance– common dangers, roaster cleaning, and maintenance

Business– price, customer preference, product parameters

Roastery management – Lean production, workspace design, and management, environmental issues

Roasting can be studied at three different levels:

Foundationgives a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark;

Intermediatebuilds on the basics covered in Foundation and covers roast defects, the physical changes that beans undergo during the roasting process and introduces roast profiles and roast color precision;

Professionalgives you the skills and knowledge needed as a manager to plan and execute quality control by high-level skills in roast process control for both color and roast time, create a product range to meet different preferences, calculate production costs and ensure efficient production based around principles of lean manufacturing.

 

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Tuition Fee $2,000.00
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